Chicken and Sweetcorn Soup

5 from 4 votes

A simple chicken and sweetcorn soup with shredded chicken, sweetcorn, ginger and spring onions in a silky soup, with no egg. Ready in 30 minutes.

Prep Time5

Cook Time25

Total Time30

Course: Soup

Cuisine: British

Diet: Gluten Free

Servings:

Author: James Wythe

Equipment

Ingredients

500 g chicken breasts
Salt and pepper to taste
2 tbsp olive oil divided
2 shallots thinly sliced
2 spring onions white and light green parts only, thinly sliced
1 tsp minced ginger
400 g sweetcorn tinned (drained) or frozen
1 litre chicken stock (4 cups), gluten free if needed
3 tbsp cornflour (cornstarch)

Metric - US Customary

Instructions

Start by preparing your chicken; cut the chicken into large cubes and season it with salt and pepper to taste.
Heat half of the olive oil in a large pan. Cook the chicken until golden brown, then remove it from the pan (it finishes cooking in the soup).
Once the chicken is cooled down, shred it using two forks.
Next, prepare the vegetables: slice the shallots and spring onions, then mince the ginger.
Heat the remaining oil in the pan. Add the shallots and spring onions and cook until tender. Add the ginger and cook until fragrant.
Whisk 250ml (1 cup) of the chicken stock with the cornflour. Set aside.
Add the remaining 750ml (3 cups) chicken stock and the sweetcorn to the pan. Simmer for 10 minutes.
Using a stick blender, partially blend some of the sweetcorn. Whisk in the cornflour mixture and shredded chicken and simmer for 10 minutes, until thickened and the chicken is cooked through and piping hot.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Allow to cool, then store in an airtight container in the fridge for up to 2 days. Reheat in a pan or the microwave until steaming hot all the way through, and only reheat once.

To Freeze: Freeze for up to 3 months in an airtight container. You can freeze it in large ice cube trays for easy single portions. Defrost in the fridge, then reheat until steaming hot all the way through.

Tip 1: To save some time, you could use a shop bought roast chicken instead of cooking the chicken: shred it into the soup in the last step and simmer until piping hot. As the chicken was already cooked, eat the soup the same day rather than keeping leftovers.

Tip 2: For a takeaway style soup, pour a beaten egg into the simmering soup in a thin stream at the end and cook for a minute until set. A splash of soy sauce (tamari for gluten free) and a little sesame oil right at the end are lovely too.

Tip 3: If you want a heartier soup, you can add more veg, some egg noodles, or some ham in addition to the chicken.

Nutrition